Lemon Whisky Seed Cake RecipeOrigin: Ireland Period: Traditional |
|
This is a traditional Victorian cake originating in Ireland that was, traditionally, prepared for shooting party lunches. It also makes an excellent tea-time cake. But you need to begin preparation the day before. Ingredients:
1 large lemon
Lemon Whisky Seed Cake Preparation:Method:Use a potato peeler to thinly pare from the rind from the lemon. Add to a glass, cover with the whisky then set aside to marinade over night. The following day, weight the eggs then weigh out equivalent weights of butter, caster sugar and flour. Add the butter and sugar to a bowl and cream together until pale and fluffy. Add the egg yolks to the bowl one at a time, along with 1 tbsp butter and beat in thoroughly before adding the next egg. Strain the whisky and mix with the caraway seeds then add to the bowl with a little more of the flour. Sift the the remaining flour and the baking powder together in a bowl. Place the egg whites in a clean and dry bowl and beat until stiff. Fold the egg whites into the fatter along with the remaining flour. Turn the resultant mix into a greased and lined cake tin then transfer to an oven pre-heatedto 170°C and bake for about 70 minutes, or until golden and cooked through (a skewer inserted into the centre of the cake will emerge cleanly). Allow to cool in the tin for 10 minutes then turn onto a wire rack to cool completely before slicing and serving. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Lemon Whisky Seed Cake to your online bookmark site: 
|
|
More European recipes... More recipes for breads, cakes and pastries... More recipes for Cakes... More recipes for Fruit... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with flour and eggs as primary ingredients: La crème brulée Quick Mix Devil's Food Cake West Indian Cake Wiener Hörnchen Brown Bread Tarten y Gororau Enkhytoi Gram Flour Noodles Hogweed Frittata Cherry-walnut Upside Down Pudding Pumpernickel Bread Topfenkuchen Egg and Potato Casserole Saltfish Accra Ghrayba Fruitcake Cookies Pumpkin Waffles Riganokeftedes Rohrmus mit Aepfeln Mankoushe Thai Chilli Ice Cream Pots au Chocolat Yorkshire Pudding Brown Aspic Jelly Beef Creams Preserved Cherry Sponge Flan Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
